Making the cookie dough the day before you intend to bake results in chewy centres and crispy edges. If you don't have a machine, you can mix the dough by hand. Just make sure the butter is quite soft before you start and use a good strong whisk.
170g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp fine salt
120g butter, room temperature
170g brown sugar
100g white sugar
120g tahini, well mixed
2 tsp vanilla extract
1 egg, room temperature
200g 70-80% dark chocolate, chopped, or chocolate chips
flaky sea salt such as Murray River flaked salt
1. Sift together the flour, bicarb, baking powder and fine salt and set aside.
2. Cream together butter, sugars and tahini in the bowl of an electric mixer with paddle attachment or beaters on medium speed for 4-5 minutes, until mixture is pale in colour and looks light and airy. Add vanilla extract and egg and beat to combine. Turn machine off and add the dry ingredients to the bowl, then turn machine on to low and mix just to incorporate. Turn off machine and fold in the chocolate.
3. Cover and refrigerate mixture for 6 hours or overnight.
4. Preheat oven to 160C fan-forced (180C conventional). Line two large baking trays with baking paper.
5. Scoop out pieces of dough weighing about 50-55g each and place no more than 8 balls per tray, spread as far apart as possible. Sprinkle the tops of each cookie with a pinch of flaky sea salt.
6. Bake for 13-16 minutes until the edges of the cookies are just starting to caramelise. Remember to flip the position of the trays halfway through the baking time so they cook evenly. Remove the cookies from the oven and allow to cool on the tray before serving.
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